Strawberry Lemonade Pound Cake Recipe

Satisfy your sweet tooth and welcome a burst of summer with the irresistible Strawberry Lemonade Pound Cake. This delightful dessert captures the zesty brightness of fresh lemons and the juicy sweetness of ripe strawberries in every tender, buttery slice. Whether you’re planning a family picnic, entertaining friends, or just treating yourself to a little indulgence, this cake is the perfect way to celebrate the sunny flavors of the season. Each bite brings together the essence of classic lemonade and the nostalgia of strawberry shortcake for a crowd-pleasing treat you’ll crave again and again!

this Recipe

Ingredients You’ll Need

You only need a handful of accessible ingredients to create this masterpiece, but each one is essential to bring out the vivid flavors, plush texture, and stunning color that make Strawberry Lemonade Pound Cake so special. Let’s walk through what you’ll need and why each item matters.

• Fresh Strawberries: These not only add natural sweetness and pink color but also create lovely pockets of juicy fruit throughout the cake.
• Lemon Zest and Juice: For that unmistakable zing that brightens up every bite and balances out the sugar.
• All-Purpose Flour: Provides the sturdy, dense structure that gives pound cake its signature crumb.
• Unsalted Butter: Use high-quality, room-temperature butter for a rich, creamy base and perfect, moist texture.
• Sugar: Essential for sweetness and for helping the cake develop that beautiful, golden crust.
• Eggs: Bind everything together and add a luscious richness you can taste in every forkful.
• Sour Cream: Adds a slight tang while ensuring the cake stays incredibly tender and moist.
• Baking Powder & Baking Soda: These provide just enough lift for a balanced, fluffy-yet-dense crumb.
• Vanilla Extract: Enhances both the lemon and strawberry flavors for a well-rounded, aromatic cake.
• Powdered Sugar: For whisking into that pretty pink lemonade glaze drizzled lavishly over the cooled cake.

How to Make Strawberry Lemonade Pound Cake

Step 1: Prep Your Ingredients

Before you begin mixing, take out your butter, eggs, and sour cream to let them reach room temperature—this ensures a smoother batter. Wash, hull, and finely chop your strawberries, and zest and juice your lemons. This little bit of prep lets you enjoy a more seamless (and stress-free) baking experience.

Step 2: Create the Cake Batter

In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy, which will take a solid 3-5 minutes. This step infuses air into the base of your Strawberry Lemonade Pound Cake. Next, beat in the eggs one at a time, blending well after each addition. In a separate bowl, whisk together your dry ingredients (flour, baking powder, and baking soda). Add these to the butter mixture in three additions, alternating with the sour cream, and finish with the lemon zest, lemon juice, and vanilla extract. Fold in the chopped strawberries gently so they don’t sink to the bottom of the cake while baking.

Step 3: Bake to Perfection

Preheat your oven to 350°F (175°C), then grease and line a standard loaf or Bundt pan with parchment or butter. Pour your batter in, smoothing the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are perfect). The sweet aroma of strawberry and lemon will fill your kitchen—try not to peek too early, as opening the oven can cause the cake to settle.

Step 4: Lemonade Glaze Magic

While your cake is cooling, whisk together powdered sugar and enough additional lemon juice (and a teaspoon of strawberry puree if you’re feeling extra fancy) to form a pourable glaze. Once the cake is fully cooled, drizzle generously with the glaze. It will set into a slightly crisp, sweet shell that’s beautifully tangy and pink from the strawberry.

Step 5: Slice and Enjoy

Let the glaze set for at least 15 minutes, then slice thick wedges and admire those vibrant strawberry speckles and the sunny lemon hue. Enjoy right away, or pack up for a picnic or potluck—either way, your Strawberry Lemonade Pound Cake will steal the show!

How to Serve Strawberry Lemonade Pound Cake

Garnishes

Dress up each slice with a scattering of fresh strawberry slices, lemon zest, or even a tuft of whipped cream. A little edible flower or mint sprig makes it look straight out of a bakery and gives each piece an extra splash of color.

Side Dishes

Pair this cake with scoops of vanilla or strawberry ice cream for a truly luscious dessert. If you’re serving it for brunch, a sharp, tangy fruit salad or a pitcher of homemade lemonade play up the citrusy notes beautifully. For afternoon tea, a pot of Earl Grey is sheer perfection.

Creative Ways to Present

Try cubing your cooled cake and layering it with whipped cream and berries for a sunny Strawberry Lemonade Pound Cake trifle. Or, toast thick slices and top with mascarpone and lemon curd for a decadent breakfast treat. Mini loaves or muffins also make wonderful gifts or party favors—go ahead, get creative!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or store slices in an airtight container. It will stay moist and flavorful at room temperature for up to 3 days—just be sure to keep it away from direct sunlight and heat.

Freezing

This cake freezes beautifully. To freeze, wrap individual slices or the whole (unglazed) cake in 2 layers of plastic wrap, then place in a zip-top freezer bag. Thaw overnight in the refrigerator and glaze before serving for best texture and flavor.

Reheating

The Strawberry Lemonade Pound Cake is delicious at room temperature, but if you’d like to gently warm a slice, pop it in the microwave for 10 seconds or briefly toast it in a toaster oven. This brings out the buttery aroma and makes each bite extra tender.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries! Just make sure to thaw and pat them dry thoroughly with paper towels to avoid adding extra moisture that could make the cake gummy.

What type of pan works best for this pound cake?

You can use either a standard loaf pan or a Bundt pan for Strawberry Lemonade Pound Cake. Loaf pans give that classic pound cake look, while Bundt pans provide a striking presentation with extra crispy edges.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free all-purpose blend. Check the blend’s packaging for suggested adjustments, but otherwise, you should get fantastic results without altering the sunny flavors.

How do I prevent strawberries from sinking to the bottom?

Toss your chopped strawberries in a spoonful of flour before folding them into the batter. This light coating helps them stay suspended throughout the cake as it bakes.

Can I skip the glaze?

The glaze is optional, but it truly elevates the cake with extra tang and a beautiful finish. If you prefer something lighter, simply dust the cooled cake with powdered sugar instead.

Final Thoughts

If you’re looking for a new favorite dessert to impress your loved ones—or just treat yourself—Strawberry Lemonade Pound Cake is sure to delight. It’s easy enough for a weeknight, but festive enough for any celebration. Give it a try, and get ready to fall in love with those zesty, berry-sweet flavors!

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